Spiced Salt-Preserved Lemons

Condiment

Spiced Salt-Preserved Lemons

Pack firmly and keep every wedge beneath lemon juice while the peel softens.

Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Yield
1 small jar
Cuisine
North African-inspired

Bring it to the table

Use lemon juice to cover

Add freshly squeezed lemon juice as needed to cover the wedges. Leave headspace beneath the lid.

At the table

Rinse a wedge, discard the flesh and mince the peel for a dish. Taste before adding more salt.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 medium lemons — for packing
  • 2 tbsp pure non-iodized salt — at least 1 tablespoon per lemon packed
  • additional fresh lemon juice — as needed to submerge the wedges
  • 1/2 cinnamon stick — optional
  • 1 tsp coriander seeds — optional
  • 1/2 tsp black peppercorns — optional
  • 2 whole cloves — optional

A few useful notes.

Use salt and lemon juice for this method, with no added water brine.

Jar size and extra juice depend on the lemons.

The cooking plan

How to make Spiced Salt-Preserved Lemons.

  1. Clean a pint jar or a jar large enough for the lemons. Scrub and dry the fruit, trim the ends and cut into wedges.

  2. Layer wedges with salt and optional spices, using at least 1 tablespoon salt per packed lemon. Press firmly to release juice. Add fresh lemon juice until all wedges are submerged, leaving headspace, then cover.

  3. Keep at room temperature for 2–4 weeks, with the wedges submerged, until the peel softens. Refrigerate when ready.

  4. Keep refrigerated for storage and use clean utensils to remove portions. Rinse before using to remove excess surface salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spiced Salt-Preserved Lemons

No ratings yet
Lemon wedges cured in salt and their own juice, with cinnamon, coriander, peppercorns and cloves.
Print Recipe
Servings: 1 small jar
Course: Condiment
Cuisine: North African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 medium lemons for packing
  • 2 tbsp pure non-iodized salt at least 1 tablespoon per lemon packed
  • additional fresh lemon juice as needed to submerge the wedges
  • ½ cinnamon stick optional
  • 1 tsp coriander seeds optional
  • ½ tsp black peppercorns optional
  • 2 whole cloves optional

Equipment

Knife and cutting board
Lidded glass jar
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Clean a pint jar or a jar large enough for the lemons. Scrub and dry the fruit, trim the ends and cut into wedges.
  2. Layer wedges with salt and optional spices, using at least 1 tablespoon salt per packed lemon. Press firmly to release juice. Add fresh lemon juice until all wedges are submerged, leaving headspace, then cover.
  3. Keep at room temperature for 2–4 weeks, with the wedges submerged, until the peel softens. Refrigerate when ready.
  4. Keep refrigerated for storage and use clean utensils to remove portions. Rinse before using to remove excess surface salt.

Notes

Use salt and lemon juice for this method, with no added water brine.
Jar size and extra juice depend on the lemons.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When are they ready?

Usually after 2–4 weeks, once the peel is soft.

Which part do I use?

Rinse, remove the flesh and mince the peel.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.

Cinnamon and Clove Refrigerator Pickled Beets

Condiment · Side Dish

Cinnamon and Clove Refrigerator Pickled Beets

Make a small batch, cool promptly and keep refrigerated for use within 3–4 days.

Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Yield
6 side portions
Cuisine
Contemporary

Bring it to the table

Start with labeled vinegar

Use white vinegar labeled 5% acidity. Measure the vinegar and fresh water separately.

At the table

Serve chilled alongside a meal or drain a few slices for a salad.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1.75 lb small beets — about 2–2 1/2 inches across; tops trimmed to leave 1 inch of stem
  • 1 cup white vinegar — labeled 5% acidity
  • 1/2 cup fresh water — for the dressing
  • 1/2 cup granulated sugar
  • 3/8 tsp pickling salt
  • 1/2 cinnamon stick
  • 3 whole cloves

A few useful notes.

This is a refrigerator dish for prompt use, with no canning or room-temperature storage instructions.

Six side portions are a serving suggestion.

The cooking plan

How to make Cinnamon and Clove Refrigerator Pickled Beets.

  1. Wash the beets. Cover with water and boil until tender, starting to check around 25 minutes. Drain and discard the cooking water. Cool enough to handle, remove skins and roots, and cut into 1/4-inch slices.

  2. Combine the measured vinegar, fresh water, sugar and salt in a saucepan. Enclose cinnamon and cloves in a food-safe spice bag, add and bring to a boil.

  3. Add beet slices and simmer for 5 minutes, then remove the spice bag. Transfer to shallow heatproof containers with the liquid.

  4. Cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep refrigerated throughout storage; these directions do not produce shelf-stable canned beets.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Cinnamon and Clove Refrigerator Pickled Beets

No ratings yet
Cooked beet slices in a sweet-sharp vinegar dressing with cinnamon and cloves.
Print Recipe
Servings: 6 side portions
Course: Condiment, Side Dish
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1.75 lb small beets about 2–2 1/2 inches across; tops trimmed to leave 1 inch of stem
  •  
    1 cup white vinegar labeled 5% acidity
  •  
    ½ cup fresh water for the dressing
  • ½ cup granulated sugar
  •  
    ⅜ tsp pickling salt
  •  
    ½ cinnamon stick
  •  
    3 whole cloves

Equipment

Saucepan
Saucepan
Large pot
Knife and cutting board
Colander
Food-safe spice bag
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Wash the beets. Cover with water and boil until tender, starting to check around 25 minutes. Drain and discard the cooking water. Cool enough to handle, remove skins and roots, and cut into 1/4-inch slices.
  2. Combine the measured vinegar, fresh water, sugar and salt in a saucepan. Enclose cinnamon and cloves in a food-safe spice bag, add and bring to a boil.
  3. Add beet slices and simmer for 5 minutes, then remove the spice bag. Transfer to shallow heatproof containers with the liquid.
  4. Cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep refrigerated throughout storage; these directions do not produce shelf-stable canned beets.

Notes

This is a refrigerator dish for prompt use, with no canning or room-temperature storage instructions.
Six side portions are a serving suggestion.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I store these in the pantry?

Keep this version refrigerated and use within 3–4 days.

Can I reuse the beet cooking water?

Discard it; use the separately measured fresh water in the dressing.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.

Raspberry Cream Mousse

Dessert

Raspberry Cream Mousse

Prepare the fruit base, meringue and cream separately, then fold them together while the raspberry mixture is still fluid. Chill the portioned mousse until fully set.

Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Yield
6 small portions
Cuisine
French-inspired

Bring it to the table

Use a defined gelatin grade

Weigh the gelatin dry and use 200-Bloom gold sheets. The syrup method also needs a candy thermometer; it does not replace using pasteurized egg whites.

At the table

Serve chilled in small dessert glasses, with any garnish prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 250 g unsweetened raspberry purée — pasteurized and ready to eat
  • 75 g plain simple syrup — equal weights sugar and water, prepared and cooled
  • 7.5 g 200-Bloom gold gelatin sheets — dry weight before soaking
  • 1 tsp lemon juice
  • 65 g pasteurized egg whites — plain whites labeled suitable for whipping
  • 90 g granulated sugar
  • 30 g water — for the meringue syrup
  • 250 g heavy whipping cream — cold, made with pasteurized milk

A few useful notes.

Use 7.5 g dry 200-Bloom gold gelatin for the base batch; other sheet grades have different strengths and weights.

Plain simple syrup uses equal weights sugar and water, not a flavored or concentrated cocktail syrup.

Use pasteurized egg whites suitable for whipping.

Six small portions are a serving suggestion, not a measured finished-volume claim.

Chill rather than freeze for this version.

The cooking plan

How to make Raspberry Cream Mousse.

  1. If making the plain simple syrup, dissolve equal weights sugar and water together with gentle heat, then cool and weigh the amount listed. Combine it with the raspberry purée and lemon juice. Set out briefly so the fruit mixture is cool rather than refrigerator-cold when the gelatin is incorporated.

  2. Separate the gelatin sheets and soak in plenty of cold water for 5–10 minutes, until fully soft. Whip the cold cream to soft peaks and refrigerate it while preparing the meringue.

  3. Put the pasteurized whites in a clean heatproof mixing bowl. Heat the granulated sugar and measured meringue water in a small saucepan. As the syrup approaches 239°F, begin whisking the whites to a soft, foamy volume. Cook the syrup to 244°F, equivalent to 118°C, measured with a candy thermometer.

  4. With the mixer running, carefully pour the hot syrup in a thin stream down the side of the whites bowl, away from the spinning beaters. Continue whisking until glossy and cooled to just slightly warm. Use promptly. The whites must be pasteurized; the syrup does not verify pasteurization of the mixture.

  5. Gently warm a few spoonfuls of the raspberry mixture until just warm. Lift and squeeze the softened gelatin, then stir it into that warm portion until completely dissolved, without boiling. Gradually whisk in the remaining raspberry mixture. Keep it fluid and do not chill it until it begins setting.

  6. Fold in the meringue gently, then fold in the softly whipped cream in two additions. Divide among small dessert glasses, cover and refrigerate promptly at 40°F or below for at least 8 hours, until set.

  7. Use within 2 days and keep refrigerated until serving. Keep the preparation time out of refrigeration under 2 hours, and discard mousse left at room temperature for more than 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Raspberry Cream Mousse

No ratings yet
A chilled raspberry mousse lightened with whipped cream and an Italian-style meringue made with pasteurized whites.
Print Recipe
Servings: 6 small portions
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    250 g unsweetened raspberry purée pasteurized and ready to eat
  •  
    75 g plain simple syrup equal weights sugar and water, prepared and cooled
  •  
    7.5 g 200-Bloom gold gelatin sheets dry weight before soaking
  • 1 tsp lemon juice
  •  
    65 g pasteurized egg whites plain whites labeled suitable for whipping
  • 90 g granulated sugar
  • 30 g water for the meringue syrup
  •  
    250 g heavy whipping cream cold, made with pasteurized milk

Equipment

Mixer
Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Candy and frying thermometer
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. If making the plain simple syrup, dissolve equal weights sugar and water together with gentle heat, then cool and weigh the amount listed. Combine it with the raspberry purée and lemon juice. Set out briefly so the fruit mixture is cool rather than refrigerator-cold when the gelatin is incorporated.
  2. Separate the gelatin sheets and soak in plenty of cold water for 5–10 minutes, until fully soft. Whip the cold cream to soft peaks and refrigerate it while preparing the meringue.
  3. Put the pasteurized whites in a clean heatproof mixing bowl. Heat the granulated sugar and measured meringue water in a small saucepan. As the syrup approaches 239°F, begin whisking the whites to a soft, foamy volume. Cook the syrup to 244°F, equivalent to 118°C, measured with a candy thermometer.
  4. With the mixer running, carefully pour the hot syrup in a thin stream down the side of the whites bowl, away from the spinning beaters. Continue whisking until glossy and cooled to just slightly warm. Use promptly. The whites must be pasteurized; the syrup does not verify pasteurization of the mixture.
  5. Gently warm a few spoonfuls of the raspberry mixture until just warm. Lift and squeeze the softened gelatin, then stir it into that warm portion until completely dissolved, without boiling. Gradually whisk in the remaining raspberry mixture. Keep it fluid and do not chill it until it begins setting.
  6. Fold in the meringue gently, then fold in the softly whipped cream in two additions. Divide among small dessert glasses, cover and refrigerate promptly at 40°F or below for at least 8 hours, until set.
  7. Use within 2 days and keep refrigerated until serving. Keep the preparation time out of refrigeration under 2 hours, and discard mousse left at room temperature for more than 2 hours.

Notes

Use 7.5 g dry 200-Bloom gold gelatin for the base batch; other sheet grades have different strengths and weights.
Plain simple syrup uses equal weights sugar and water, not a flavored or concentrated cocktail syrup.
Use pasteurized egg whites suitable for whipping.
Six small portions are a serving suggestion, not a measured finished-volume claim.
Chill rather than freeze for this version.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use regular raw egg whites?

Use pasteurized whites labeled suitable for whipping. Hot syrup alone does not establish a safe cooking temperature throughout the meringue.

Can I substitute gelatin sheets by count?

Weigh the dry gelatin and check the 200-Bloom grade. Sheet sizes and strengths differ.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.

Saffron-Orange Fish and Lobster Broth

Soup

Saffron-Orange Fish and Lobster Broth

Use cleaned fish frames and lobster shells prepared for stock. Simmer with the vegetables, then strain through fine cloth and discard all bones, shells and solids.

Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Yield
1 small pot
Cuisine
French-inspired

Bring it to the table

Strain rather than blend

Do not put fish bones or lobster shells through a blender or food mill for this home version. Filter the liquid carefully and discard the solids.

At the table

Use the hot broth as the base for a separately prepared soup or sauce, or serve a small cup with an accompaniment prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 850 g white-fish frames and heads — fresh or properly thawed; cleaned by a fishmonger, gills removed
  • 280 g lobster bodies and shells — cleaned and prepared for stock
  • 2 tbsp olive oil
  • 1/2 large onion — roughly chopped
  • 1/4 fennel bulb — roughly chopped
  • 25 g white leek — washed carefully and sliced
  • 3 cloves garlic — peeled and crushed
  • 6 saffron threads
  • 2 cups ripe tomatoes — roughly chopped
  • 2 tbsp tomato paste
  • 3/4 star anise
  • 1/2 anchovy fillet
  • 3/4 orange — thin strips of zest only; no white pith
  • 1 small thyme sprig
  • 1 bay leaf
  • 2 parsley stems
  • water — just enough to cover in a snug stockpot
  • salt — to taste
  • ground black pepper — to taste
  • 1 pinch cayenne pepper

A few useful notes.

This version makes a strained broth, not a puree of whole fish.

No fixed finished volume is claimed; the pot and water needed to cover affect the yield.

All bones, shells and cooked solids are discarded after straining.

The broth contains fish and shellfish.

The cooking plan

How to make Saffron-Orange Fish and Lobster Broth.

  1. Ask a fishmonger to prepare clean white-fish frames and heads with gills removed, and lobster bodies and shells suitable for stock. Keep them refrigerated until cooking. Wash and chop the vegetables, cleaning grit from the leek.

  2. Warm the oil in a heavy stockpot. Add the onion, fennel, leek and garlic and cook gently until softened. Stir in the saffron, tomato paste, star anise and anchovy and cook briefly without scorching.

  3. Add the prepared fish frames and lobster shells, tomatoes, orange zest and herbs. Pour in only enough water to cover the ingredients in the pot.

  4. Bring to a boil, then reduce to a gentle simmer and cook for about 20 minutes, skimming the surface and stirring carefully if needed to prevent sticking.

  5. Lift out large solids carefully, then strain the liquid through a fine sieve lined with damp food-grade cheesecloth into a clean heatproof pot. Do not crush, puree or blend the bones and shells. Discard every solid, then filter the liquid again through clean fine cloth if any particles remain.

  6. Bring the strained broth back to a boil, season with salt, black pepper and cayenne, and use promptly.

  7. For later use, cool rapidly in shallow containers over an ice bath, stirring the broth with a clean utensil, and refrigerate within 2 hours at 40°F or below. Use within 3–4 days or freeze promptly. Reheat refrigerated broth to a rolling boil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Saffron-Orange Fish and Lobster Broth

No ratings yet
A strained seafood broth with tomato, fennel, saffron, orange and a little star anise.
Print Recipe
Servings: 1 small pot
Course: Soup
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    850 g white-fish frames and heads fresh or properly thawed; cleaned by a fishmonger, gills removed
  •  
    280 g lobster bodies and shells cleaned and prepared for stock
  • 2 tbsp olive oil
  •  
    ½ large Onions roughly chopped
  •  
    ¼ fennel bulb roughly chopped
  •  
    25 g white leek washed carefully and sliced
  • 3 cloves garlic peeled and crushed
  •  
    6 saffron threads
  •  
    2 cups ripe tomatoes roughly chopped
  • 2 tbsp tomato paste
  •  
    ¾ star anise
  •  
    ½ anchovy fillets
  •  
    ¾ orange thin strips of zest only; no white pith
  • 1 small thyme sprig
  • 1 bay leaf
  •  
    2 parsley stems
  • water just enough to cover in a snug stockpot
  • salt to taste
  • ground black pepper to taste
  • 1 pinch cayenne pepper

Equipment

Large stockpot
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Stirring spoon
Stirring spoon
Food-grade cheesecloth
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Ask a fishmonger to prepare clean white-fish frames and heads with gills removed, and lobster bodies and shells suitable for stock. Keep them refrigerated until cooking. Wash and chop the vegetables, cleaning grit from the leek.
  2. Warm the oil in a heavy stockpot. Add the onion, fennel, leek and garlic and cook gently until softened. Stir in the saffron, tomato paste, star anise and anchovy and cook briefly without scorching.
  3. Add the prepared fish frames and lobster shells, tomatoes, orange zest and herbs. Pour in only enough water to cover the ingredients in the pot.
  4. Bring to a boil, then reduce to a gentle simmer and cook for about 20 minutes, skimming the surface and stirring carefully if needed to prevent sticking.
  5. Lift out large solids carefully, then strain the liquid through a fine sieve lined with damp food-grade cheesecloth into a clean heatproof pot. Do not crush, puree or blend the bones and shells. Discard every solid, then filter the liquid again through clean fine cloth if any particles remain.
  6. Bring the strained broth back to a boil, season with salt, black pepper and cayenne, and use promptly.
  7. For later use, cool rapidly in shallow containers over an ice bath, stirring the broth with a clean utensil, and refrigerate within 2 hours at 40°F or below. Use within 3–4 days or freeze promptly. Reheat refrigerated broth to a rolling boil.

Notes

This version makes a strained broth, not a puree of whole fish.
No fixed finished volume is claimed; the pot and water needed to cover affect the yield.
All bones, shells and cooked solids are discarded after straining.
The broth contains fish and shellfish.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Should I blend the cooked fish bones?

No. For this home version, strain the liquid and discard all bones, shells and other solids.

Can this be the base of a seafood soup?

Yes. Prepare and cook any added seafood separately according to its own recipe and add it to the hot broth.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.

Crab Butter with Preserved Lemon and Roasted Tomato

Condiment

Crab Butter with Preserved Lemon and Roasted Tomato

Check the crab carefully for shell, mince the flavorings finely and fold everything into softened butter. Warm only the amount needed for serving.

Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Yield
1 small batch
Cuisine
French-inspired

Bring it to the table

Use ready-to-eat ingredients

Choose commercially prepared preserved lemon and fully cooked roasted tomatoes for this version. The crab must be cooked and ready to eat before mixing.

At the table

Spoon a little of the warmed topping over cooked fish or vegetables prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 170 g ready-to-eat cooked crab meat — drained; checked carefully for shell
  • 113 g unsalted butter — softened
  • 2 scallions — washed, dried and finely minced
  • 1/2 tsp commercially prepared preserved lemon peel — ready to eat; flesh discarded, peel finely minced
  • 28 g roasted tomatoes — fully cooked, ready to eat, drained and finely minced
  • 1 pinch Espelette pepper
  • salt — only if needed after tasting
  • ground black pepper — to taste

A few useful notes.

The crab is already cooked; this is a topping component rather than a complete halibut recipe.

Use a commercial ready-to-eat preserved lemon product, not an unvalidated homemade preserve.

This mixture is perishable despite its butter content.

The recipe control represents one small batch, without a fixed topping count.

The cooking plan

How to make Crab Butter with Preserved Lemon and Roasted Tomato.

  1. Drain the cooked crab and check carefully for small shell fragments. Keep refrigerated while preparing the butter. Wash and dry the scallions and mince finely.

  2. Use ready-to-eat commercially prepared preserved lemon, following its label. Remove the flesh, mince the peel finely and measure. Finely mince the ready-to-eat roasted tomatoes after draining.

  3. Mix the softened butter with the scallions, lemon peel, tomatoes and Espelette. Fold in the cooked crab gently, then season with black pepper and salt only if needed.

  4. Cover and refrigerate promptly at 40°F or below. Use within 2 days, or sooner if any component’s label requires it. Freeze promptly if keeping longer; thaw in the refrigerator.

  5. For serving, warm only the amount needed in a small saucepan, stirring gently, until the crab topping reaches 165°F. Spoon over a separately cooked dish and serve promptly. Discard any portion left at room temperature for more than 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Crab Butter with Preserved Lemon and Roasted Tomato

No ratings yet
A rich cooked-crab and butter topping with scallions, ready-to-eat preserved lemon and roasted tomatoes.
Print Recipe
Servings: 1 small batch
Course: Condiment
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    170 g ready-to-eat cooked crab meat drained; checked carefully for shell
  • 113 g unsalted butter softened
  • 2 scallions washed, dried and finely minced
  •  
    ½ tsp commercially prepared preserved lemon peel ready to eat; flesh discarded, peel finely minced
  •  
    28 g roasted tomatoes fully cooked, ready to eat, drained and finely minced
  •  
    1 pinch Espelette pepper
  • salt only if needed after tasting
  • ground black pepper to taste

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Drain the cooked crab and check carefully for small shell fragments. Keep refrigerated while preparing the butter. Wash and dry the scallions and mince finely.
  2. Use ready-to-eat commercially prepared preserved lemon, following its label. Remove the flesh, mince the peel finely and measure. Finely mince the ready-to-eat roasted tomatoes after draining.
  3. Mix the softened butter with the scallions, lemon peel, tomatoes and Espelette. Fold in the cooked crab gently, then season with black pepper and salt only if needed.
  4. Cover and refrigerate promptly at 40°F or below. Use within 2 days, or sooner if any component’s label requires it. Freeze promptly if keeping longer; thaw in the refrigerator.
  5. For serving, warm only the amount needed in a small saucepan, stirring gently, until the crab topping reaches 165°F. Spoon over a separately cooked dish and serve promptly. Discard any portion left at room temperature for more than 2 hours.

Notes

The crab is already cooked; this is a topping component rather than a complete halibut recipe.
Use a commercial ready-to-eat preserved lemon product, not an unvalidated homemade preserve.
This mixture is perishable despite its butter content.
The recipe control represents one small batch, without a fixed topping count.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I add raw crab?

No. Use cooked, ready-to-eat crab meat and remove any shell fragments.

Can I keep it like plain butter?

No. Treat it as a perishable seafood mixture and keep it refrigerated for prompt use.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.

Citrus, Ginger and Raisin Couscous

Side Dish

Citrus, Ginger and Raisin Couscous

The measured juices form part of the cooking liquid. Use plain instant couscous rather than the larger pearled type, and check the liquid ratio on its package.

Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Yield
4 small side portions
Cuisine
Contemporary

Bring it to the table

Check the couscous package

This base batch uses 1 cup of total liquid for 3/4 cup instant couscous. If your package specifies a different amount, adjust only the water so the measured juices still count toward that total.

At the table

Serve warm or chilled as a small side. Any seafood or dressing is prepared separately.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup plain instant couscous — not pearled couscous
  • 190 ml water — adjust if the package requires a different total liquid amount
  • 30 ml orange juice
  • 15 ml grapefruit juice
  • 5 ml lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh ginger — finely grated
  • 1/2 tsp curry powder
  • 15 g golden raisins — chopped
  • 1 pinch Espelette pepper
  • salt — to taste
  • ground black pepper — to taste

A few useful notes.

This version makes the couscous side only, without crab or aïoli.

Instant and pearled couscous have different cooking methods.

Four small side portions are a home serving suggestion.

The cooking plan

How to make Citrus, Ginger and Raisin Couscous.

  1. Check that the plain instant couscous package uses about 1 cup total liquid for 3/4 cup dry couscous. The listed water and juices total 240 ml. If the package needs a different total, adjust the water while keeping the juices measured.

  2. Put the water, juices, olive oil, ginger, curry, raisins and Espelette in a small saucepan. Bring just to a boil.

  3. Stir in the couscous, cover and remove from the heat. Let stand for the time specified on the package, generally about 5 minutes for plain instant couscous.

  4. Fluff gently with a fork, separating the grains. Season with salt and pepper to taste and serve warm.

  5. For a chilled side, spread in a shallow container to cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep any seafood accompaniment separate and follow its own storage instructions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Citrus, Ginger and Raisin Couscous

No ratings yet
Fluffy instant couscous flavored with orange, grapefruit, lemon, ginger, curry and golden raisins.
Print Recipe
Servings: 4 small side portions
Course: Side Dish
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ¾ cup plain instant couscous not pearled couscous
  • 190 ml water adjust if the package requires a different total liquid amount
  •  
    30 ml orange juice
  •  
    15 ml grapefruit juice
  • 5 ml lemon juice
  • 1 tbsp extra-virgin olive oil
  •  
    1 tsp fresh ginger finely grated
  •  
    ½ tsp curry powder
  •  
    15 g golden raisins chopped
  •  
    1 pinch Espelette pepper
  • salt to taste
  • ground black pepper to taste

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Stirring spoon
Stirring spoon
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Check that the plain instant couscous package uses about 1 cup total liquid for 3/4 cup dry couscous. The listed water and juices total 240 ml. If the package needs a different total, adjust the water while keeping the juices measured.
  2. Put the water, juices, olive oil, ginger, curry, raisins and Espelette in a small saucepan. Bring just to a boil.
  3. Stir in the couscous, cover and remove from the heat. Let stand for the time specified on the package, generally about 5 minutes for plain instant couscous.
  4. Fluff gently with a fork, separating the grains. Season with salt and pepper to taste and serve warm.
  5. For a chilled side, spread in a shallow container to cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep any seafood accompaniment separate and follow its own storage instructions.

Notes

This version makes the couscous side only, without crab or aïoli.
Instant and pearled couscous have different cooking methods.
Four small side portions are a home serving suggestion.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use pearled couscous?

Not with these directions. Use the small, precooked instant granules specified.

Do the juices count as cooking liquid?

Yes. The measured juices and water together make the base batch’s total liquid.

Keep the good food going

Similar Recipes

Find another recipe to bring to the table.